- 4 garlic cloves, chopped or 1 tsp chopped garlic
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tbsp dried oreganum
- 1 lemon, quartered, pips removed
- ±1.8kg bone-in lamb shoulder roast
- 2 red onions, cut into wedges
- 1 l pomegranate juice
- 2 tbsp clear honey
- 250 g natural yogurt
- OPTIONAL: 100 g pomegranate seeds, or seeds from 1 fresh pomegranate
- small handful mint leaves, chopped.
- Put the garlic, cinnamon, cumin, oreganum and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb roast in a large roasting tin and tip the marinate over the top. Massage all over the lamb and leave for 24 hours in the fridge or up to 2 days.
- Remove lamb from the fridge 1 hour before cooking. Heat oven to 160°C. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hours.
- Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 200°C, recover the lamb and continue to cook for 30 minutes. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 minutes.
- Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 minutes, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.